1-Step 1: Prepare the Pumpkin The success of your gnocchi starts with properly prepared pumpkin. Line a colander with paper towels. Spread mashed fresh pumpkin or canned puree on it for 5 minutes to remove excess moisture. This step is crucial! Once drained, measure out exactly 1/2 cup of drained pumpkin puree. Getting rid of excess water prevents you from having to add too much flour later, which would result in dense, heavy gnocchi. Trust me, I learned this the hard way after my first batch turned out more like hockey pucks than delicate pillows!

2-Step 2: Make the Dough In a large bowl, combine the 1/2 cup drained pumpkin puree, ricotta, 1 1/4 cups flour, 1/3 cup parmesan, egg, 1/4 teaspoon salt, and a few grinds of black pepper. Using a wooden spoon, mix until a soft dough forms. Be gentle! This is where many home cooks (including myself in my early days) go wrong. Over-kneading develops gluten in the flour and makes your gnocchi tough. Mix just until the ingredients come together the dough will be sticky but should pull away from the bowl edges with minimal extra flour.

3-Step 3: Shape the Gnocchi Dust a clean work surface with flour. Turn your dough out onto it, sprinkle with a little more flour, and gently pat it into a log. Cut the log into six equal pieces to make handling easier. Roll each piece into ropes about 1.7 cm thick, then cut into small squares. If you’re feeling fancy, press lines onto one side of each gnocchi with a fork. This isn’t just for looks these ridges help the sauce cling to the gnocchi and add extra crisp edges when pan-fried. My kids love helping with this part, though I should warn you that it might double your preparation time with their “creative” shaping techniques!

4-Step 4: Cook the Gnocchi Bring a large pot of water to a rolling boil. While you’re waiting, you can start preparing your sage butter sauce. Gently add the gnocchi to the boiling water, being careful not to overcrowd the pot (cook in batches if necessary). The gnocchi will sink initially but will rise to the surface when cooked this usually takes about 1 minute. Once they float, use a slotted spoon to remove them and drain well.

5-Step 5: Make the Sage Butter Sauce and Finish the Dish Heat olive oil and about 1 teaspoon of the butter in a large skillet over medium-high heat. Add the drained gnocchi to the skillet and cook, shaking the pan occasionally, until they begin to turn golden brown this should take about 1.5 minutes. Now, add the remaining butter and the 20 fresh sage leaves to the skillet. Continue to stir and cook for another 2.5 minutes, or until the gnocchi are beautifully golden brown, the sage leaves become crisp, and the butter takes on a slightly browned, nutty flavor. If you’re using unsalted butter, you might want to add a pinch of salt at this stage. Serve immediately, garnished with extra parmesan cheese and another grind of black pepper. The contrast between the crispy exterior, pillowy interior, and fragrant sage butter sauce is absolutely divine!